

Fibrous casings are non-edible and string tied at one end. They can be clear, mahogany or printed with "Venison Sausage - Not for Sale". They are used to make Summer Sausage, Salami, Bologna and other cured sausages. Soak casings in warm water for 20-30 minutes prior to stuffing. Review: Perfect for beginners - As a beginner, I had no clue what kind of casings to buy. I chose these because they were an LEM product. They worked perfect. They were easy to fill and the attached loop made them easy to hang in my smokehouse. I would suggest getting the hog rings and hog ring pliers for use with these, it makes it so easy. These casings are the perfect size for sausage gifts.
| Best Sellers Rank | #174,367 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #117 in Frozen Sausage & Bacon |
| Customer Reviews | 4.0 out of 5 stars 13 Reviews |
S**.
Perfect for beginners
As a beginner, I had no clue what kind of casings to buy. I chose these because they were an LEM product. They worked perfect. They were easy to fill and the attached loop made them easy to hang in my smokehouse. I would suggest getting the hog rings and hog ring pliers for use with these, it makes it so easy. These casings are the perfect size for sausage gifts.
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